It feels like Winter has officially rolled through San Francisco, and the shift in seasons brings a whole new crop of delicious produce at the farmers market. Winter may not feel like the time to be introduced to a new vegetable, but guess again: it's time to meet kohlrabi.
While it's available year-round, kohlrabi really peaks in the colder months. The freaky-looking veg gets its name from the German word for cabbage, "kohl," and the Latin word for turnip, "rapa." It comes in two different hues — one variety has a pale green bulb and the other is purple — but despite their different first impressions, the flesh inside both bulbs is creamy and white with a flavor comparable to a blend of broccoli and celery root. The leaves are also edible! They taste like kale or collard greens, but a little sweeter. Keep reading to learn how to choose and prepare kohlrabi.
